Three-Cheese Manicotti

This was SO good! But boy, are those manicotti hard to stuff! I put some of the filling in a ziploc bag and cut a corner off to make it easier, and that worked for about 5 minutes. Then, several small holes appeared in the bag and it became very messy, so I tried to fill them with a small spoon. That was tough, so it did take some time to get this done. But the end result was SO good!

rating: 9.5

Three-Cheese Manicotti
(All Recipes magazine, Nov. 2015)


1 (8 ounce) package manicotti pasta
16 ounces ricotta cheese
6 ounces shredded mozzarella cheese, divided
6 ounces shredded Monterey Jack cheese
2 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned
1/4 cup chopped fresh parsley
salt and pepper to taste
2 cups spaghetti sauce


Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
Bake in preheated oven uncovered for 40 minutes; serve.

photo (26)

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One Response to Three-Cheese Manicotti

  1. koolaidmoms says:

    This looks yummy! You are right filling them is the hardest part. I now cut the Manicotti down one side and spread it on the pasta. Then roll it back up and put the seam to the side so all the seams are pressing together down the pan. Not the prettiest way to fill them but you don’t know by the time they are cooked. I may be making this for dinner this weekend!

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